Southern Black-Eyed Peas and Cauliflower
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 1large onion, finely chopped
- 1green bell pepper, seeded and diced
- 2cups cauliflower florets, roughly chopped into ½-inch pieces
- 2cloves garlic, minced
- 1tablespoon ground cumin
- 1teaspoon chili powder
- ½teaspoon ground cinnamon
- ¼teaspoon cayenne pepper
- ½teaspoon sea salt
- 2(15-ounce) cans black-eyed peas, rinsed and drained
- 1(14-ounce) can tomato sauce
- 1cup water
- ¼cup soy sauce
- ⅓cup packed brown sugar or maple syrup
- 2tablespoons white or apple cider vinegar
Nutritional analysis per serving (6 servings)
248 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 8 grams dietary fiber; 17 grams sugars; 10 grams protein; 1345 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, heat oil over medium-high heat and sauté onions and green peppers until soft. Add cauliflower and cook, stirring frequently, until it is lightly browned, about 5 to 8 minutes. Add garlic, cumin, chili powder, cinnamon, cayenne and salt, and cook a few more minutes.
- Step 2
Stir in black-eyed peas, tomato sauce, water, soy sauce, brown sugar and vinegar. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust seasoning to taste. Serve in soup bowls with biscuits and whipped maple “butter” on the side.
Private Notes
Comments
This was surprisingly really good! As another commenter mentioned, it was a bit on the sweet side. I may add less brown sugar next time. I also made corn bread to go with this, and that was a nice complement.
Very nice unexpected fusion of cinnamon and cumin with the cauliflower. I used smoked chipotle chili powder. Mine came out on the sweet side so next time I'll add the maple syrup to taste rather than the recommended amount.
I used chopped tomatoes, white pepper instead of red, and a yellow bell pepper, and skipped the chili powder in favor of some smoked paprika and extra cinnamon. Just lovely. And a happy new year!
Doubled the recipe, but stuck with 2 cans of black eyed peas. Used one can of sauce and one can of diced tomatoes. Added 4 tbsp of dark maple syrup to the doubled recipe and it was the perfect amount of sweetness. Let it simmer for more like half an hour.
I marketed this as ‘ketchup peas’ to my grade-school kids and they ate it!
Definitely too sweet IMO but that is easily remedied to taste. I also choose to use a can of diced tomatoes in lieu of the tomato sauce. Other than that I have made it (mostly) as written a few times. I did try it once with some smoked paprika but found I did not care for that addition.
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